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It's because both are a complex blend of naturally occurring substances.
Milk contains water, fat, proteins, lactose (milk sugar), minerals, pigments, enzymes and compounds called phospholipids.
Egg white contains water, proteins (including albumen and mucoproteins) and globulins.
In both cases, several of those compounds have sodium in them. There are other naturally occurring elements in eggs as well, notably sulfur in the yolk.
Some of it is based on the type of animal, some cows produce a milk that is higher in butterfat, for example. There are at least two breeds of hens that produce an egg that has a blue shell.
Eggs that are high in riboflavin (Vitamin B2) can have a greenish tint to the egg white.
And it is also somewhat affected by diet, corn fed hens tend to produce yellower egg yolks, for example, and high-omega eggs come from chickens that have been fed a diet specifically designed to produce omega-3 and related fats in eggs, though I think most of that is in the yolk.
But there's only about 62 mg of sodium in a large egg, most of that in the egg white. So if you're watching your sodium intake, unless you're eating 4 dozen eggs a day (like Gaston in Beauty and the Beast), it is probably not something to worry about.
Interestingly enough, when I was looking at almond milk the other day, it actually has more sodium than cow's milk does, though there is very little sodium in almonds, 1 mg in a cup of almonds. I'm guessing they add it (along with things like vanilla) to make it taste better.
I just did a quick test with two of my measuring spoons, a round one and a rectangular one that fits in the salt container better.
I measured what appeared to my eye to be a level teaspoon of salt several times.
5687.5 mg is what the chemistry texts say is a teaspoon of salt.
The round one generally came in at about 5750 to 5850 mg, or just a bit high.
The rectangular one came up with two readings in the 5750 mg range and two in the 7500 mg range! I guess that rectangular shape is more deceiving as to when it is level.
At 4 1/4 ounces/cup, 4 cups or 17 ounces of flour and 1 teaspoon of salt works out to about 1.18% salt by baker's percentages.
Of course, just like how you measure flour makes a difference, your teaspoon measure could be off by 10-20%. (I've got a digital scale that measures is milligrams, 5687.5 milligrams of salt is a teaspoon.)
Remember wheat flour has some sodium in it and so will other ingredients, like milk or egg.
As I have said before, when I did some tests on several bread recipes cutting the salt to 1% did not appear to have a noticeable impact on either flavor or texture/crumb.
I know several people who make their own sausages. Some of them are deer hunters and that's what they do with the deer they get during deer hunting season. (A terrible waste of venison, IMHO.)
But when I've had their sausage, it actually tasted saltier than the store ones.
I remember Peter Reinhart had some comments in the recipes I was helping test for his Artisan book about the different weight of various brands of kosher salt. As I recall, Diamond kosher salt was slightly lighter than Morton kosher salt, because the crystals were larger, so there was more space between crystals. I don't recall if those comments made it into the published book.
I've made fresh ricotta by adding acid to warm milk and then straining it. It's fascinating to watch and quite different in taste from the ricotta you buy at the store. One of the vendors at the local farmer's market is an award-winning cheesemaker, she has her own herd of goats just so she has goat's milk to make cheese from.
Some years ago when we were in Oregon we stopped by the Tilamook cheese plant and watched them 'cheddar' a batch of milk by heating it. It was interesting to see this big tray of milk turn into cheese curds as we watched.
The New England Cheesemaking Supply Company has a fascinating website. I buy cheesecloth from them because it's far better and much cheaper than the stuff you can get at the store.
I'm not sure what you meant, Aaron, but a teaspoon of salt is about 5690 milligrams (2300 mg of sodium), not 12.
Some aromatics need to be added later in the cooking cycle because they either dissipate if added too soon or turn bitter if cooked for a long time. Vanilla is always added at the end, and basil will turn bitter if added too soon. By contrast, bay leaf needs to be added early in the cooking cycle, because it has to be cooked a long time to extract the flavor.
Onion if added early will caramelize and turn sweeter, if added towards the end it retains more of the sharp ohion flavor.
Salt is a complicated ingredient, it has culinary purposes beyond just flavor. Because it is hygroscopic (it absorbs water), it affects the food it's added to. For example, it is commonplace to 'sweat' vegetables like zucchini or eggplant by sprinkling them with salt to extract the moisture. What I don't know is whether if you then rinse them off if that removes most of the salt. I'll have to do some research into that.
Similarly, adding salt to bread dough will tighten the dough considerably. Kidpizza/Cass is one of many bakers who recommend waiting until towards the end of the mixing cycle to add salt to bread.
As I recall, most dough enhancers include vital wheat gluten and some kind of acid, and often either barley or soy flour, which would add enzymes.
King Arthur's whole wheat improver has vital wheat gluten, soy flour, inactive yeast and ascorbic acid.
I think you could replicate much of what it does by adding some vital wheat gluten, a little vinegar and some diastatic barley malt.
Most bread recipes are usually between 1.25% and 2% salt (baker's weight, ie, compared to the weight of the flour). A few years back I did some experimenting and found that you can cut the salt down to about 1% before you start to notice much change in either texture or taste.
The no-salt challah I made yesterday was rather bland, Peter Reinhart's challah uses about 1.4% salt.
The cinnamon rolls I made yesterday called for 1/4 teaspoon of salt in a recipe that used 150 grams of flour, so it was already only at about 1% salt. I cut that to 1/8 teaspoon and couldn't tell the difference in taste at all. They might have been a bit more puffy, but I don't consider that a bad thing in a cinnamon roll!
Paddy's Clonmel Kitchens Double Crusty Bread recipe, which I use to make Vienna bread, has 2 teaspoons of salt in about 32 ounces of flour, or about 1.25% salt (though it does have an egg, so that adds some sodium from the egg white.) I may try making it with just one teaspoon of salt.
And of course there is a little sodium in wheat flour, too.
As I recall, different brands of kosher salt have a different weight per teaspoon, because the size of the salt crystals isn't standard. But if you measure by teaspoon, you're definitely adding less salt by weight when you use kosher salt.
The salt manufacturers do not recommend using kosher salt for baking bread, because it may not dissolve as well as finer grained table salt does. It's OK for other kinds of cooking.
Most of the cooking schools teach cooks to add salt several times throughout the cooking process, it's no wonder that their recipes are incredibly salty! Alton Brown, whom my older son adores, is one of the worst offenders. Some people, myself included, often refer to the Culinary Institute of America as the Sodium Institute of America.
It cracks me up to see something labeled as 'healthy' in the store and then see that it has 900 or more mg of sodium per serving. I'm especially leery of the 'low fat' versions of foods, because they often have higher salt content that the regular versions. (I guess it needs more salt to replace the fat taste.)
Graham Kerr, who many of us may remember from the Galloping Gourmet shows back in the 70's, had a heart attack and subsequently revised and republished a lot of his recipes to lower both the fat and salt content. But I don't think those later books sold as well, because they were a bit preachy.
Lincoln has a lot of pizza places, too, but everybody seem to copy Valentino's (which started in Lincoln) and most if not all use a sauce with garlic in it. We've taken to ordering pizza with NO sauce but a double or triple helping of tomatoes.
Onions don't really sweat that much on pizza, but fresh mushrooms do. (Canned ones are already cooked, so they don't sweat as much.) I like green or red pepper on my pizza, my wife likes pepperoni. Both of us like artichoke hearts on pizza. I'm looking into ways to be able to make pizza and stick to my low sodium diet. A light hand on the cheese and making my own sauce may work.
Have you tried an arm roast? Sometimes I will cut any heavy fat ridges out of a chuck roast.
The 'low fat' recommendations are being scaled back, turns out some fat is necessary! `
They have to start production on the year's flu vaccine early in the year, and they can only include 3-4 strains, so they're basically trying to guess which strains will be most active 6-9 months in advance. This year, they missed the target.
I had never heard of serving cinnamon rolls with chili until I moved to Nebraska. (And of course the kids dip the roll in the chili.)
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